Abstract
Anthocyanins are a class of water-soluble natural pigments, which are widely used in the food field because of their high nutritional value and various physiological functions. The extraction and purification technology of blueberry anthocyanins is one of the hot spots of research, and new techniques to improve the extraction rate and utilization have been emerging in recent years. This paper reviews the chemical structure, types, extraction and purification techniques, physiological functions and applications of blueberry anthocyanins in the food field, and gives an outlook on the application prospects, in order to provide scientific guidance and theoretical reference for the development and technical improvement of blueberry related products.
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